White Chocolate Mousse with Raspberry Jam
Creamy-smooth, white chocolate mousse with a sweet layer of raspberry jam. This show-stopping dessert is made with 3 ingredients and ready in under 30 minutes. Elegant enough for entertaining, yet easy enough for a busy weeknight. And you can make it with dark or milk chocolate too!
Can you believe this amazing mousse has just 3 ingredients? The mousse layer is basically a ganache, made with cream and white chocolate. And the raspberry layer is jam! The egg-free mousse is simply divine and undeniably easy to make.
Choose your favorite fruit preserve for the middle layer! You can use any jam, jelly, or fruit preserve you want. Strawberry, blackberry, apricot, orange marmalade, they would all be fabulous. If you don’t want fruit, try chocolate fudge or Nutella!
Pro tip: For the fluffiest whipped cream, use a cold mixing bowl and cold whisk attachment (just pop them both in the fridge while you heat the cream and melt the chocolate).
White Chocolate Mousse with Raspberry Jam
Ingredients
- 1 1/2 cups heavy cream, divided
- 12 ounces white chocolate, chips/morsels, melting wafers, or chopped white chocolate bar
- 1/3 cup seedless raspberry jam or preserves, or fruit preserves of choice
- Fresh raspberries, optional
- Shaved or grated dark chocolate, optional
Instructions
- Heat 3/4 cup of the cream in a small saucepan over medium heat. Cook until tiny bubbles appear around the edges, but don’t bring the cream to a full boil. Remove the pan from the heat and stir in the white chocolate. Stir until the chocolate is completely melted.
- Cool to room temperature (about 10 to 15 minutes).
- Place the remaining 3/4 cup of cream in a cold mixing bowl (see tip above) and beat with the whisk attachment until soft peaks form.
- Fold half of the whipped cream into the cooled chocolate mixture. Fold in the remaining whipped cream. Don’t worry if the mousse doesn’t seem thick right away, the cold whipped cream will stiffen the melted chocolate-cream mixture.
- Spoon half of the mousse into individual dessert bowls or glasses. Top with the raspberry jam. Top with the remaining mousse. Garnish with fresh raspberries and shaved chocolate if desired.
- Store leftovers in the refrigerator for up to 2 days.